Slow cooker Thai pork takes just a few minutes to prep and comes out with tender chunks of pork and a rich, delicious peanut sauce!
Hello and happy Thursday!
Are you guys already looking ahead to the weekend like me? I mean, technically I have to work all day today and tomorrow, but my mind is already a-wandering…
(Also, I cleared out my work inbox yesterday and that feels like a Friday thing so I’m ready to fast-forward!)
M has a daddy-daughter dance at her school tomorrow night and I am so super excited to see the two of them dress up and head out for a little date. 💕
We’ve also got neighbors coming over on Sunday for a little early Valentine’s Day brunch, so that’ll be fun. Lots of food, lots of mimosas, lots of fun! 🥂
But on to today’s FOOD!
This slow cooker Thai pork gives off such a rich, deep aroma as it’s cooking. It’s seriously fantastic to smell throughout the day, or when you walk through the door. And the taste is just as rich and deep.
And of course, let’s talk toppings.
I love having the green onions and chopped peanuts and I highly recommend the pineapple if you’ve got some. The sweetness goes really well with the savory. And a little sriracha can bring some extra spice to the party too. 💃
Notes on slow cooker Thai pork:
- I use a boneless pork loin here, but you could substitute pork tenderloin. In that case, I think you may want to shred the pork after it cooks rather than trying to cut it in chunks.
- Either way, be sure to let your pork return to the slow cooker and soak in the sauce at the end. You want it to drink up all of those flavors after you cut it.
- This makes just enough sauce. The pork will soak up most of it and the rest I spoon over the pork and rice when serving. It’s SO scrumptious!
- To round out the meal, a simple spinach salad or some steamed broccoli would be perfect.
I hope you give this slow cooker Thai pork a try the next time you need a hands-off and utterly delicious dinner. Oh, that’s today you say? And tomorrow? And the day after that?
Yup, I feel ya. I’ll be back on Tuesday with some more dinner time deliciousness for this month’s Recipe Redux. 😋
Until then, have a fabulous weekend!
- 1 1/2 lbs. boneless pork loin, trimmed
- 1 medium red bell pepper, sliced
- 1/4 cup low-sodium soy sauce
- 3 tablespoons rice wine vinegar
- 2 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon ground ginger
- 1/4 cup peanut butter
- 1 tablespoon fresh lime juice
- Steamed brown rice or brown basmati rice
- Toppings: sliced green onions, chopped peanuts, diced pineapple, sriracha sauce
- Place pork and bell pepper strips in insert of slow cooker.
- In a separate bowl, whisk together the soy sauce, vinegar, garlic, red pepper flakes and ground ginger. Pour over the pork and peppers in the slow cooker.
- Cover and cook on high for 4 hours or low for 7-8 hours.
- Remove the pork and roughly chop it. (Or you can shred it if you prefer.)
- Add peanut butter to the sauce in the slow cooker and whisk to combine.
- Return pork to the slow cooker, stir to get it covered in the sauce, and let it sit on warm for at least 10 minutes.
- Squeeze fresh lime juice over the pork and serve with rice and desired toppings.
I use a boneless pork loin here, but you could substitute pork tenderloin. You'll probably need to shred it, rather than cut it into chunks, after it's cooked.
Use tamari or a gluten-free soy sauce to make this recipe gluten free.
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Amount Per Serving: Calories: 538Total Fat: 24gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 136mgSodium: 767mgCarbohydrates: 28gFiber: 3gSugar: 5gProtein: 52g